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7:29
2022
3 years ago
Sunny makes a smoothie bowl with gorgeous pink dragon fruit topped with toasted coconut and granola!
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Pitaya Smoothie Bowl
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 15 min
Active: 10 min
Yield: 2 servings
Ingredients
1/2 cup pecan granola
1/2 cup sweetened shredded coconut
Two 3.5-ounce packages frozen pitaya (dragon fruit)
1/2 cup maple almond butter
1/4 cup sweetened vanilla almond milk
1 banana
2 teaspoons chia seeds
Directions
Toast the granola in a medium saute pan over medium-high heat, tossing occasionally, until fragrant, about 2 minutes. Remove from the heat and allow to cool. Simultaneously, toast the coconut in a second medium saute pan over medium-high heat, stirring occasionally, until light golden brown, about 2 minutes. Remove from the heat and allow to cool.
Add the frozen pitaya to a blender (massage the pitaya to release it from the package if needed). Add the almond butter and almond milk and blend until smooth.
Peel and slice the banana.
To assemble: Divide the smoothie mixture into 2 bowls. Top each smoothie bowl with half of the banana slices, granola and coconut. Sprinkle 1 teaspoon chia seeds over each bowl.
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Sunny Anderson's Pitaya Smoothie Bowl | The Kitchen | Food Network
https://www.youtube.com/watch?v=Ci16Go0_93U
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